CN1450861A - Fruit and vegetable preservative agent - Google Patents

Abstract

A preservative solution for peeled fruits and vegetables, nuts, shoots, fruit and vegetable juices and cut flowers (as hereinbefore defined) including a fruit juice component including vitamin C or ascorbate which is palatable and which inhibits oxidation of the fruit or vegetable to be preserved, a preservative component, such as sugar, and an antioxidant component which includes at least one antioxidant containing flavonoids, such as one selected from a natural oil coating material, such as grapeseed oil, and/or an extract from the bark of Pinus Radiata or pinus pinaster, such as Enzogenol or other proanthocyanidin powder or any one of the flavonoid containing antioxidants described herein.

Description

Fruit and Vegetable Preservatives

technical field

The invention relates to the ability to bring peeled fruit and processed vegetables (peeled or chopped for cooking or as semi-finished products), nuts, sprouts, fruit and vegetable juices and fresh cut flowers to the market without unacceptable spoilage and storage solutions.

Background technique

Citrus fruits, such as oranges, tangerines, and grapefruits, go bad quickly once the peel is removed, due to oxidation and other factors in the fruit. This rapid deterioration has hindered the commercialization of peeled citrus fruits, and their consumption and trade have been limited given the difficulties associated with peeling these fruits. Other fruits such as apples are also prone to spoilage when peeled or exposed to air in their original state. Similarly, vegetables, nuts and sprouts are prone to spoilage, as is the case for fruit and vegetable juices and fresh cut flowers.

It has been proved that vitamin C does not exist alone in nature, it always exists together with flavonoid compounds. Flavonoids are located primarily in the white medullary tissue beneath the outer bark of oranges. In nature, vitamin C and/or ascorbate (calcium salt, magnesium salt, sodium salt or potassium salt of ascorbic acid) and flavonoid compounds are symbiotic, so that fruits or vegetables can be preserved under natural conditions.

Contents of the invention

It is an object of the present invention to provide a method for preserving peeled fruits and vegetables (peeled or chopped for cooking or as semi-finished products), peeled and chopped fruits, fruit salads, nuts, sprouts, fruit and vegetable juices and the method of fresh cut flowers, wherein the preservation objects include oranges, tangerines, grapefruits, apples, kiwis, guavas, lychees, rumbutans, apricots, peaches, nectarines, pineapples, melons, strawberries, cherries, passion fruit, mangosteen, Mangoes, asparagus, broccoli, avocados, cauliflower, string beans (whole or chopped), peas (including shelled peas and snow peas), celery, carrots (chunks, shredded and with leaves), peppers, choco, zucchini , corn, Brussels sprouts, cabbage, squash, garlic, red pepper and ginger, fruit and vegetable juices, and fresh cut flowers (hereinafter expressed as "peeled fruit, peeled or chopped vegetables, fresh cut flowers, nuts and sprouts, fruit and vegetable juices"), which enables peeled fruit, peeled or chopped vegetables, fresh cut flowers, nuts and sprouts, fruit and vegetable juices to be properly packaged and stored for subsequent consumption without the appearance of Unacceptable deterioration.

This is achieved by adding an effective amount of an antioxidant-containing flavonoid compound to the solution.

The present invention also provides a preservation solution of peeled fruits, peeled or chopped vegetables, fresh cut flowers, nuts and sprouts, fruit and vegetable juices (as defined above), comprising fruit juice or water, which inhibits oxidation of the product to be preserved A fruit juice component comprising vitamin C, a preservative component such as sugar if desired, and an antioxidant component comprising at least one flavonoid-containing antioxidant.

The fruit juice component is preferably a fruit juice that is palatable and inhibits oxidation of the product to be preserved. The antioxidant component may be selected from natural oleaginous materials such as grapeseed oil and/or extracts of pine trees such as Pinus Radiata, Pinus Pinasta (maritime pine) bark, or from other antioxidants containing flavonoid compounds described below agent. These antioxidants contain high amounts of flavonoid compounds and are readily available. Examples of pine bark extracts include Enzogenol ^™ (see article "Why Enzogenol is an Antioxidant Breakthrough" in "The Enzogenol Story" by Kelvin Duncan, 1998), or Pycnogenol ^™ , an extract of coastal pine (Pinus Pinasta) (see "Pycnogenol The Super Protector Nutrient" by Richard A Passwater and Chithan Kandaswami). The above-mentioned grape seed oil component can be replaced by grape seed extract powder dissolved in the solution.

Other suitable flavonoid-containing antioxidants include Acerola, Rutin, Hesperidin (Vitamin P), Alpha Lipoic Acid, Quercetin, Bilberry Powder, Bioperin, Lectein, Lutein (Calendula essential oil) , Lycopene (Tomato Extract), Methylsulfonylemthan (MSM), Boswellia Serrata, Schizandra Chinensis, Limonin, Flavonoids, Calechin, Flavoal, Citrus Seed Extract, Rhodiola Rosea, Juniper Berry Powder Extract, Astraeaus Membranaceus Extract, Echinacea Augustifolia Extract, Gold Seal Extract, Cranberry Extract.

The vitamin C component in the preservation solution can be contained in the fruit juice component, and can also be supplemented or served by suitable calcium, magnesium, sodium or potassium salts of ascorbic acid. Appropriate fruit juices containing moderate amounts of vitamin C or ascorbate include cranberry (vaccinium macrocarpon) juice, lemon juice, rose hip infusion or powder (rosa cannia) or green tea (camellia sinensis), pineapple juice, juniper berry infusion, or juniper berry infusion. Pine nut powder, black currant juice. The above is not all, other natural fruit juices with a moderate amount of vitamin C or ascorbate can also achieve the same effect.

The method of the present invention effectively prevents the detrimental effects of peeling or cutting by supplementing vitamin C, ascorbate and flavonoid compounds in the peeled or chopped product. The flavonoid compounds are severely lost during the preparation of foodstuffs, and the replacement of these flavonoid compounds with the preservation solution according to the invention ensures that the product remains in a very fresh state for a relatively long period of time.

Grapes, apples, grapefruit, broccoli, onions and fennel contain the flavonoid quercetin, and this important flavonoid is replenished through the use of a preservation solution, ensuring the product is stored in its natural state.

The flavonoid compound Acerola exists in cherries, and the loss of flavonoid compounds in the peeled or chopped state of this fruit can be supplemented by the preservation solution of the present invention.

The berries contain the flavonoid compound Schizandra Chinensis, and when this special flavonoid compound is supplemented by the preservation solution of the present invention, the preservation effect of the berries is very good.

Since flavonoids increase the absorption of vitamin C, several flavonoids have been found to be effective on the whole spectrum of fruits (deciduous or tropical) and vegetables. Hesperidin, a naturally occurring flavonoid compound sometimes called vitamin P, contains quercetin, citrin, rutin, flavonoids, calechin, and flavorals. The versatility of this natural flavonoid compound is evident when used in conjunction with the following natural flavonoid compounds.

1) tomatoes (lycopene), and

2) Marigold (lutein), or any one or more flavonoid-containing antioxidants as defined above.

These particular natural flavonoid compounds are described below in relation to the preservation of fruits, vegetables and fresh cut flowers.

Interchangeability between vitamin C and ascorbate is permitted for all products defined above, and is evident for any fruit and vegetable, between flavonoid compounds. There are more than 4,000 kinds of flavonoid compounds in nature that are water-soluble compounds, so the mixture of flavonoid compounds and vitamin C may be used in the preservation solution of the present invention. Properly selecting the most suitable flavonoid compounds, vitamin C or ascorbic acid, the taste of preserved products can always be kept fresh, while the pulp maintains firmness.

Zinc and vitamin C or ascorbate can be added at the same time if desired, as this promotes its function. For example, zinc gluconate can be added to water with lemon juice to preserve vegetables such as potatoes and fruits such as apples and pears. Beta-carotene can also be added to vegetables in the presence of vitamin C or ascorbate. Beta-carotene is a water-soluble form of vitamin A. Similarly, d-alpha-tocopherol can also be added to the preservation solution when vitamin C or ascorbate is present. This compound is naturally occurring vitamin E, which functions well as an antioxidant along with beta-carotene and zinc to inhibit fruit, vegetable or juice spoilage.

In the specific examples below, it should be noted that the product to be preserved was soaked briefly in the preservation solution, and it was found that the solution was absorbed only to the surface of the product and not deep into the pulp. However, an acceptable preservation effect can still be obtained.

For fruit salads containing preservation solutions as their juices, a very long shelf life can be obtained even in the presence of apples.

When using a preservation solution for the products defined above, drying is preferred for certain products after application of the preservation solution. It has been found that the effect of the preservation solution is more pronounced after the treated product is dried.

The preferred fruit juice component is pineapple juice, but other fruit juices or juice blends such as lemon juice with water can also be used, which are tasty and inhibit oxidation.

In a preferred embodiment of the invention, the preservation solution for peeled fruits and vegetables comprises about 40% to 60% by weight of pineapple juice, about 40% to 60% by weight of sugar, and also contains about 0.04% by volume % to 0.06% by volume of grape seed oil and/or Enzogenol or Pycnogenol etc. (proanthocyanidin powder).

During the preparation of the above solution, the pineapple juice and sugar components are preferably boiled for about 3 minutes, allowed to cool, and grape seed oil and/or Enzogenol, proanthocyanidins, Pycnogenol or any other suitable antioxidant properties of the preserved oil are added proanthocyanidin powder.

The present invention also provides a preservation solution comprising boiled or substantially sterile water and sugar solution, an anti-browning component selected from lemon juice, citric acid or ascorbic acid, and an antioxidant component, the The antioxidant component comprises at least one flavonoid-containing antioxidant.

Suitable sterile water can be prepared by adding 4 drops of colloidal silver to 1 L of water. The disinfection effect of colloidal silver meets the requirements of N.H.M.R.C. and U.S.E.E.A. water quality guidelines.

Antioxidants may be selected from natural oily coatings such as grapeseed oil, extracts of the bark of pine trees such as Pinus Radiata, or extracts of the bark of Pinus pinaster or maritime pine as described above.

Depending on the type of fruit and vegetables to be preserved, the sugar content in the solution is between about 2% and 40% by weight.

The present invention also provides a method of preserving peeled fruit, fresh vegetables, nuts, sprouts, and fruit or vegetable juices, comprising the steps of: peeling the fruit or cleaning the vegetables, nuts, sprouts, or juice, removing the fruit if desired The medullary tissue in the center, the fruit or vegetable is immersed in the above solution, or the solution is added to the juice, and the preserved fruit or vegetable, nuts, sprouts or juice is then packaged in an appropriate manner. For citrus fruits, soaking the whole fruit is preferred, although cut pieces are acceptable. Vegetables are at least peeled and cut into the usual shapes for cooking or eating.

Fruits and vegetables can be cut into cubes and preserved if desired.

During packaging of fruits, vegetables, nuts, sprouts or fruit juices, the packaging is preferably filled with suitable known food gases such as nitrogen and carbon dioxide. Refrigerate the product between 0°C and 6°C immediately after packaging.

In a particularly preferred embodiment of the invention, the pineapple juice is preferably unsweetened pineapple juice and the sugar component is preferably refined white sugar.

In the preservation of grapefruit, up to about 50% of the pineapple juice can be replaced with grapefruit juice, while crude sugar is preferably used rather than refined sugar. Otherwise, the same preservation solution as that used to preserve oranges can be used.

The solution may contain a quantity of light pink coloring, such as food coloring 122, if desired.

As mentioned above, natural oily paint components such as grapeseed oil can be replaced or supplemented with extracts of Pinus Radiata and pinus spinaster bark. The latter is described in detail in US Patent No. 4,698,360, the contents of which are incorporated herein by reference. The reason for these alternatives or supplements is that they protect fruits, vegetables, nuts and sprouts from oxidative damage. Enzogenol, a broad-spectrum mixture of various types of flavonoid compounds, is a natural protection mechanism of many plants against parasitic fungi, herbivores, pathogens, oxidative cell damage and environmental stress. Flavonoids are what give fruits, vegetables, nuts and sprouts their colour, nutritional value, texture and taste and maintain their quality.

Pycnogenol, which has an enzyme delivery system, is recommended as a drug at a dosage of 20 mg/20 pounds of body weight per day. According to the report of International Bio-Reserch, no toxic dose was found. There are currently no recommended dosages for human intake of flavonoids, but the body must consume plenty of fruits and vegetables to get the right amount of flavonoids from these sources. Because various fruits and vegetables do not all contain the same flavonoid compounds, or contain similar proportions of various flavonoid compounds, Enzogenol has superior properties because it contains a fairly wide range of flavonoid compounds and phenolic acids. During processing, storage, peeling and peeling, flavonoid compounds and phenolic acids are lost. Due to their water solubility and fat solubility, the above-mentioned extract is beneficial for the preservation solution of the present invention.

For further understanding of the present invention, preferred embodiments of the present invention will be described in more detail below.

Detailed ways Preserved oranges

This embodiment allows for the preservation of oranges in which the oranges are completely peeled and the central medullary tissue of the oranges is radially excised during the peeling process.

Prepare the preservation solution as follows, boil about 400 g of unsweetened pineapple juice and about 400 g of white sugar for about 3 minutes, and cool. After cooling, about 4 teaspoons of grapeseed oil are added to the solution, along with 20 to 60 mg of Enzogenol or Pycnogenol or any other suitable proanthocyanidin powder, which may or may not be added. The peeled oranges are completely soaked in the cooled solution for about 3 minutes, after which the soaked oranges are removed and packaged in a suitable form. While acceptable results can be obtained without the use of gas, it is preferred that the preserved fruit be sealed by packaging in the presence of a suitable food grade gas. Preserved grapefruit

In grapefruit preservation, the fruit is peeled and the central medullary tissue is removed radially. A preserved solution comprising 125g white sugar, 125g raw sugar, 125g unsweetened pineapple juice and 125ml grapefruit juice was boiled for about 3 minutes and cooled. After cooling, 25 ml of grapeseed oil is added to the solution, along with 20 to 60 mg of Enzogenol or Pycnogenol or any other suitable proanthocyanidin powder and a drop of pale pink coloring, or not. Soak the peeled fruit in the cooled solution for about 3 minutes, then pack in the same way as the oranges.

For tropical fruits, grapeseed oil is optional, and the above-mentioned extract is preferably used instead.

The above preservation solution is effective for oranges, tangerines, tangerines, kiwi, mango, pineapple, apricot, blackberry, raspberry, mulberry, cherry, bilberry, fig, peach, nectarine, pear, nashi, plum, New Zealand tomato, Roman melon, grapefruit , apple, guava, lychee, rumbutans, melon, passion fruit, mangosteen are effective. Avocados won't brown after using this orange preserving solution.

Most fruits and avocados are soaked in the preservative for 2 to 4 minutes, drained of the preservative, then packaged in airtight containers and refrigerated, or packaged in tamper-resistant plastic containers (PET ^TM or PAK ^TM ) and refrigerated, or Packaged in tamper-proof plastic containers as described above after filling with food grade gas (50% _CO2 and 50% nitrogen) and refrigerated. For apples, pears, nashi, and guava, soak for 12 to 15 minutes.

Fruit and vegetable preservatives using Enzogenol or proanthocyanidin powders were originally formulated specifically for apples, but have been found Seed watermelons, peaches, rumbutans and young coconuts are all very effective.

This recipe preserves vegetables like broccoli, cauliflower, green beans, snow peas, celery, carrots, peppers, choco, zucchini, mushrooms, garlic, and ginger. The vegetables were soaked individually for the time the recipe called for: 6 minutes on average.

The recipe also preserves shelled or peeled chestnuts. The soaking time is 6-10 minutes. The recipe can also preserve young sprouts such as alfalfa or mixed sprouts, or mung bean sprouts. The soaking time is 2-3 minutes.

Apple Preservation Recipe 1. 400ml of spring water (preferably 1L of water purified with 4 drops of colloidal silver) 2. 20g of sugar boiled for 3 minutes and then cooled 3. 20mg of Enzogenol powder or proanthocyanidin powder 4. 60ml of lemon juice or 20mg of ascorbic acid

Nashi Preserved Formula 1. 400ml of spring water (preferably 1L of water purified with 4 drops of colloidal silver) 2. 100g of sugar boiled for 3 minutes and then cooled 3. 20mg of Enzogenol powder or proanthocyanidin powder 4. 15ml of lemon juice

Honeydew melon preservation recipe 1.400ml spring water 2.100g sugar boil for 3 minutes then cool 3.100mg Enzogenol powder or proanthocyanidin powder 4.10ml lemon juice

For a variety of fruits and vegetables, nuts or sprouts, use any of the above recipes or variations thereof. Soak granny smith apples for 10 minutes, softer apples for 8 minutes, nashi for 3 minutes, pears for 5 minutes, and melon for 3 minutes.

All product solutions were drained and packaged and refrigerated as described above. Apples, pears, and nashi remained white and crisp after 3 weeks. Preserved apple recipes work just as well with kiwis as preserved oranges.

After applying the formula to fruits, vegetables, nuts and sprouts, all products were full in color, crunchy, firm, naturally fresh in taste and fresh in smell. Even "wilted" broccoli was revived and improved when using the apple preservation recipe.

In the above recipe:

Lemon juice, ascorbic acid, and citric acid can be used together or interchanged;

Grape seed extract is also a flavonoid-rich substance that can be used alone or with pine bark extract;

All nuts, coconuts including "young coconuts" are easy to preserve;

All tropical fruits can also be preserved in this solution.

Natural flavonoid compounds lycopene and lutein can be used together in proportion, each 400ml preservation solution contains 3mg lycopene and 2.1mg lutein.

Rosa canena or rhodiola rosea fruit powder can also be used.

In the preservation solution, 25 mg of natural flavonoid compound powder can be used per 1.5 mg of ascorbate or vitamin C.

Juniper berry powder can be used at a ratio of 5 mg per 400 ml of preservation solution containing 2 mg of ascorbate.

Grape seed powder extract can be substituted for grape seed oil at a ratio of 40 mg per 400 ml of preservation solution, provided that the solution contains vitamin C or ascorbate.

Maritime pine bark extract can be used in place of Pinus radiata bark extract. Similarly, Astragaus membranaceus extract can be used in place of the above-mentioned pine bark extract in an amount equivalent to 60 to 100 mg of dried inner stem bark per 1000 ml of preservation solution. In addition, echinachea angustifolia extract can be used to replace any of the above-mentioned materials, and its dosage is equivalent to 100 mg of standard dry root per 1000 ml of preservation solution, wherein 100 mg of standard dry root contains 1.7 mg of echinoside.

In addition, gold seal (hydrastis canadenis extract) equivalent to 150 mg of dried stem bark can also be used in place of any of the above materials.

Similarly, 100 mg of dried cranberry (vaccinium macrocarpon) fruit equivalent to 10 g of fresh juice may be added to 400 ml of preservation solution.

Similarly, quercetin, Acerola, Schizandra Chinesis, hesperidin and rutin can also be added to the preservation solution to provide a source of flavonoids for the preservation of fruits, vegetables or other products. Also Alpha Lipoic Acid, Bilberry Powder, Bioperin, Lectein, Lutein (Calendula Essential Oil), Lycopene (Tomato Extract), Methylsulfonylemethan (MSM), and Boswellia Serrata, Limonin, Flavonoids, Calechin , Flavoal, Citrus Seed Extract, Rhodiola Rosea, Juniper Berry Powder Extract, Astraeaus Membranaceus Extract, Echinacea Augustifolia Extract, Gold Seal Extract, Cranberry Extract. juice

Experiment with navel oranges, the nasty downside of this fruit is that it turns bitter shortly after cutting or juicing. Divide the juice squeezed at the same time into 3 portions. A "control" sample was conventional untreated juice treated in the same manner with Enzogenol in one test and Pycnogenol in the other. Tasting tests after two weeks demonstrated that the control juice had a distinctly bitter taste, but the remaining two juices retained their sweetness and freshness. A taste test after three weeks proved that Juice 1 had become more bitter, but Juices 2 and 3 remained the same. The preserved juice contains 200ml navel orange juice and 40mg Enzogenol or 20mg Pycnogenol. Apple juice is prepared in the same way, and every 200 ml of apple juice contains 2 to 5 mg of ascorbic acid and Enzogenol or Pycnogenol (proanthocyanidin powder) or grape seed extract. For trials 2 and 3 there was no change in storage for 4 weeks. cut flowers

It is expected that, in the same way that broccoli and beans were revived after treatment with solutions containing pine bark extract, it is possible that fresh cut flower resurrection. For example, add 5 mg of ascorbate (eg, potassium ascorbate) and 20 mg of Enzogenol to about 2 L of water.

Other Vegetable Preservation Recipes

1.200ml boiling water

5mg green tea extract

cool, then add

5mg ascorbic acid

5mg grapeseed oil and/or equivalent grapeseed meal or almond oil

2.200ml boiling water

5mg grape seed extract

cool, then add

5mg ascorbic acid

5mg grapeseed oil and/or equivalent grapeseed meal or almond oil

3. Put 6 juniper berries in 150ml boiling water and let it cool

Add 5mg calcium ascorbate

Add 5mg zinc gluconate

Add 500I.U. of d-alpha-tocopherol (emulsified vitamin E)

In each of the above embodiments, the fruits, vegetables, nuts or other products to be preserved are preferably dried after soaking in the preservation solution. It has now been found that drying the preserved product significantly improves preservation.

Trials of the above-described preservation solutions and methods have demonstrated that peeled oranges and grapefruits can be stored for considerable periods of time without unacceptable deterioration. Therefore, the applicant of this patent has been able to preserve fruit in a domestic refrigerator for 18 months. Similar effects can be expected to be obtained in the preservation of oranges or other citrus fruits.

Claims (21)

1, a kind ofly remove the peel fruit, comprise vegetables, Fresh Cutting flower, nut and the tender shoots of fruit, peeling or the chopping of the peeling of Fruit salad or chopping, the preservative solution of fruits and vegetables juice (definition as above), one or more that it is characterized in that containing effective dose contain the antioxidant of flavonoids.

2, solution as claimed in claim 1, wherein antioxidant is selected from the pine tree bark extract, as Enzogenol or Pycnogenol, suitable proanthocyanidin powder, Acerola, rutin sophorin, hesperidin (citrin), alpha-lipoic acid, quercetin, the blueberry powder, Bioperin, Lectein, lutein (pot marigold essential oil), lycopene (tomato extract), Methylsulfonylemethan (MSM), Boswellia Serrata, Schizandra Chinensis, citrin, flavones, Calechin, Flavoal, the citrus seed extract, Rhodiola Rosea, the gin powder extracts, the AstraeausMembranaceus extract, Echinacea Augusifolia extract, Gold Seal extract, the european cranberry extract.

3, preservative solution as claimed in claim 1 or 2, wherein comprise fruit juice or water, can suppress to treat the ascorbic juice components that contains of preservation product oxidation, if desired preserving agent component such as sugar, and a kind of antioxidant component, this antioxidant component comprises at least a antioxidant that contains flavonoids.

4, a kind of preservative solution that is used to remove the peel fruits and vegetables, it comprises the pineapple juice of 40 weight % to 60 weight %, the powder of the grape-kernel oil of the sugar of about 40 weight % if desired and about 0.04 volume % to 0.06 volume % and/or equivalence and/or the Enzogenol of about 0.003 weight % to 0.008 weight %, but the suitable proanthocyanidin powder of the Pycnogenol of receiving amount or equivalent amount.

5, a kind of preservative solution that is used to remove the peel cedra fruits such as orange, orange etc., it comprises 400g white sugar, the unsweetened pineapple juice of 400g, boil together and solution was sterilized in about 3 minutes, in the solution of cooling, add the grape-kernel oil of about 20ml and/or Enzogenol or the proanthocyanidin powder of powder of equal value and 20mg then.

6, a kind of preservative solution that is used to remove the peel shaddock, it comprises the preservative solution of 250g unrefined sugar, the unsweetened pineapple juice of 125ml, 125ml grapefruit juice, boiled about 3 minutes, cooling, in the solution of cooling, add the grape-kernel oil of about 25ml and/or the Enzogenol of powder of equal value and 20mg, but the suitable proanthocyanidin powder of the Pycnogenol of receiving amount or equivalent amount.

7, a kind of preservative solution, it comprises boiling water and sugar juice if desired, be selected from the brown component of resistance of lemon juice, citric acid or ascorbic acid, and be selected from antioxidant component in following group: natural oil paint, grape-kernel oil for example, the extract of pine tree such as Pinus Radiata or Pinus Pinasta bark, perhaps any other suitable extract of pine bark, perhaps other comprise in the antioxidant of flavonoids any one, perhaps such as claim 2 the definien.

8, preservative solution as claimed in claim 7 is wherein decided according to the kind of the fruits and vegetables that is preserved, and the content of sugar is between about 2 weight % to 40 weight % in the preservative solution.

9, a kind of preservative solution that is used for apple, it comprises 400ml and passes through to add collargol and spring, aqua sterilisa or the water of purifying, 20g sugar, boil cooling then in about 3 minutes, in the water/sugar juice of cooling, add Enzogenol powder or the lemon juice of proanthocyanidin powder and 60ml or the ascorbic acid of 20mg of 20mg.

10, a kind of preservative solution that is used for nashi, it comprises 400ml and passes through to add collargol and spring, aqua sterilisa or the water of purifying, 50g sugar boils cooling then in about 3 minutes, adds the Enzogenol powder of 20mg or the lemon juice of proanthocyanidin powder and 15ml in the solution of cooling.

11, a kind of preservative solution that is used to remove the peel honeydew melon, it comprises 400ml and passes through to add collargol and spring, aqua sterilisa or the water of purifying, 100g sugar boils cooling then in about 3 minutes, adds the Enzogenol powder of 10-20mg or the lemon juice of proanthocyanidin powder and 10ml in the solution of cooling.

12, as one of any described preservative solution of claim 7 to 11, wherein lemon juice can be replaced with ascorbic acid and citric acid.

13, as the described preservative solution of above any claim, wherein solution is used to preserve nut, coconut meat, bean sprouts and tropical fruit (tree).

14, the preservative solution of basically identical is described with any specific embodiment of the present invention.

15, a kind of preservation fruit or vegetable juice, it comprises the antioxidant that contains flavonoids of fruit or vegetable juice and effective dose.

16, a kind of preservation orange juice comprises the Enzogenol of about 20mg to 60mg or the Pycnogenol of 10mg to 30mg in wherein every 200ml fruit juice.

17, a kind of preservation cider comprises the Enzogenol of the ascorbic acid of about 2mg to 5mg, about 20mg to 60mg or Pycnogenol or the 5mg grape seed extract of 10mg to 30mg in wherein every 200ml fruit juice.

18, a kind of preservation pineapple juice comprises the Enzogenol of about 20-60mg or the Pycnogenol of 10mg to 30mg in wherein every 200ml fruit juice.

19, as described preservative solution of above any claim or preservation product, wherein antioxidant is selected from the pine tree bark extract, as Enzogenol or Pycnogenol, suitable proanthocyanidin powder, Acerola, rutin sophorin, hesperidin (citrin), alpha-lipoic acid, quercetin, blueberry powder, Bioperin, Lectein, lutein (pot marigold essential oil), lycopene, Methylsulfonylemethan (MSM) and Boswellia Serrata.

20, a kind of preservative solution that is used for Fresh Cutting flower, it comprises the antioxidant that contains flavonoids of effective dose.

21, solution as claimed in claim 20 wherein adds about 4 collargols water is sterilized in every premium on currency.